Tuna Rice Casserole

Julia Ferguson


My Mom used to make this when I was a kid. Quick, easy and satisfying. Especially on a cold winter evening when you want something hot and heart warming.

★★★★★ 4 votes
20 Min
50 Min


1 c
instant rice (such as minute rice)
1 c
2 6 oz
cans tuna, drained (i use water packed but use what you like)
1 can(s)
cream of chicken soup or cream of celery soup
1/2 c
celery, finely diced
1/4 c
onion, finely diced
1/4 tsp
dried parsley
the empty soup can filled half way with milk
pepper to taste
6-8 oz
shredded cheese ( i use colby or mild cheddar) use your favorite
non stick cooking spray


1Preheat oven to 350 degrees F.
2Spray casserole dish with cooking spray.
3Bring water to boil, add rice, cover and remove from heat; let sit until liquid is absorbed.
4Mix together soup and milk from the soup can; stir until smooth. Add tuna, celery, onion, parsley and pepper.
5Pour soup mixture over rice, mix to combine all ingredients. If mixture is too dry add a little more milk, you want it creamy but not soupy. Place mixture in casserole dish and bake 45-50 min. or until hot and bubbly, stir, add cheese to top of casserole and place back in oven until cheese is melted.

About this Recipe

Course/Dish: Fish, Casseroles
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Onion, #rice, #tuna, #celery